1 shortbread or graham cracker crust
16 oz. Tofutti Better Than Cream Cheese (2 containers)
1/3 cup sugar (or fructose)
4 EnerG egg substitute “eggs”
or 4 T cornstarch & 1/2 cup water
1 teaspoon vanilla
1-1/2 T fresh lemon juice
1/2 cup carob chips
3 T Silk French vanilla soy creamer
Fresh raspberries or strawberries for topping
1. Combine “cream cheese”, sugar, “eggs”, vanilla, and lemon juice in a blender and blend until creamy and smooth. Pour into crust.
2. Bake at 375 degrees for 25-30 minutes, until set (doesn’t jiggle when you move the pan). Let cool. Place in refrigerator and chill for several hours.
Melt carob chips mixed with soy creamer in microwave about 30 seconds. Drizzle carob (or other syrup) over cheesecake and garnish with fruit.
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